Recette BRUT IPA Concours NSP
- 10 novembre 2020
Céréales et sucres
Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
---|---|---|---|---|---|---|---|
2.5 kg | Pilsner (2 Row) Bel | Grains | Empâtage | 3 EBC | 47.2 % | - | |
Belgian base malt for Continental lagers | |||||||
1.1 kg | Pale Malt (6 Row) US | Grains | Empâtage | 3 EBC | 20.8 % | - | |
Base malt for all beer styles | |||||||
900 g | Oats, Flaked | Grains | Empâtage | 1 EBC | 17 % | - | |
Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized | |||||||
400 g | Rice, Flaked | Grains | Empâtage | 1 EBC | 7.5 % | - | |
Used to add fermentables without increasing body or flavor.Produces a milder, less grainy tasting beer.Examples: American lagers, Bohemian lagers, Pilsners | |||||||
400 g | Wheat, Flaked | Grains | Empâtage | 3 EBC | 7.5 % | - | |
Flaked wheat adds to increased body and foam retentionUsed in place of raw or torrified wheat for faster conversion and better yield.May be used in small amounts to improve head retention and bodyExamples: Belgian White beer, Wit |
Houblons
Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
---|---|---|---|---|---|---|---|
20 g | Chinook | Pellets | 13.0 % | Ébullition | 60 minutes | 32.8 | - |
Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale | |||||||
20 g | Ahtanum | Pellets | 6.0 % | Ébullition | 10 minutes | 5.1 | - |
Distinctive aromatic hops with moderate bittering power from Washington.Used for: American ales and lagersAroma: Distinctive floral and citrus aromasSubstitutes: Amarillo, Cascade | |||||||
15 g | Amarillo | Pellets | 9.2 % | Ébullition | 10 minutes | 5.8 | - |
Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.Used for: IPAs, AlesAroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.Substitutes: Cascade, Centennial, SimcoeStorage: Good8-11% AA / 6-7% Beta | |||||||
15 g | Simcoe | Pellets | 13.0 % | Ébullition | 10 minutes | 8.2 | - |
High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A | |||||||
50 g | Amarillo | Pellets | 9.2 % | Houblonnage à cru | 5 jours | 0 | - |
Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.Used for: IPAs, AlesAroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.Substitutes: Cascade, Centennial, SimcoeStorage: Good8-11% AA / 6-7% Beta | |||||||
50 g | Citra | Pellets | 12.0 % | Houblonnage à cru | 4 jours | 0 | - |
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown | |||||||
15 g | Motueka | Pellets | 7.0 % | Houblonnage à cru | 4 jours | 0 | - |
Flexible hop developed from Saaz. Has noble character and aroma, lemon and lime tones, balanced bitterness, and unique flavor.Used for: Lagers, Belgian Ales and Bohemian Pilsner. Substitutions: Saaz, Sterling | |||||||
15 g | Simcoe | Pellets | 13.0 % | Houblonnage à cru | 4 jours | 0 | - |
High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A |
Houblonnage à cru : 5.91 g/l
Levures
Quantité | Nom | Laboratoire | Forme | Coût total |
---|---|---|---|---|
50 ml | US-05 Safale American | DCL/Fermentis | Sèche | - |
American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. |
Efficacité d'empâtage : 73%
Ratio eau/grain de départ : 2.5 L/kg
pH : 5.4
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Concasser les grains
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Faire chauffer 13.3 L d'eau à 73.2°C
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Palier Mash In à 66°C pendant 60 minutes
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Filtrer et rincer les drêches avec 19.5 L d'eau à 75.6°C
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Volume d'ébullition : 28 L
Temps d'ébullition : 60 minutes
Densité avant ébullition : 1.041
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Porter le moût à ébullition
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Ajouter les : 20 g de Chinook
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Minuteur 50 minutes
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Ajouter les : 20 g de Ahtanum, 15 g de Amarillo, 15 g de Simcoe
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Minuteur 10 minutes
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Faire refroidir le moût
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